Strawberry Cheesecake Ice Cream

5 from 1 vote

Strawberry Cheesecake Ice Cream

This homemade strawberry cheesecake ice cream tastes just like a slice of cool and creamy strawberry cheesecake. It's easy to make and perfect for summer!

Prep Time10

Freezing Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: cheesecake ice cream, strawberry cheesecake ice cream

Servings: servings

Author: Katerina | Diethood

Equipment

High Powered Blender
Ice Cream Maker

Ingredients

8 ounces cream cheese
1 lemon zested
1 cup sour cream
½ cup heavy whipping cream or half-and-half
⅔ cup sugar
pinch salt
½ cup chopped strawberries add more if you like more berries

Instructions

Cut the cream cheese into pieces.
Transfer the cream cheese, lemon zest, sour cream, heavy cream, sugar, and salt to a food processor or blender and process until smooth. Then, put it in the refrigerator to chill for about 2 hours.
Remove the cream cheese mixture from the fridge and pour it into your ice cream maker; freeze it according to the manufacturer’s instructions.
Three minutes before the ice cream is done churning, add the chopped strawberries into the mixture through the ingredient spout on the ice cream maker.
When done, scoop out some ice cream and serve.
To freeze, store the ice cream in an airtight container and add a layer of plastic wrap pressed directly to the surface of the ice cream. Cover and keep in the freezer for up to 1 month.

Notes

Use full-fat cream to achieve the creamiest consistency. The richness in cream cheese and heavy cream prevents the formation of ice crystals.
Sugar isn't just for sweetness; it's crucial for the soft texture of the ice cream. Don't omit it.
While fresh strawberries deliver the best flavor, you can use frozen ones if necessary. Just ensure they're thawed and well-drained before use.
Unlike commercial ice creams, homemade versions tend to freeze harder due to the lack of softening additives. Let it sit out for about 10 minutes before serving for easy scooping.

Nutrition